We were just gifted 10 pounds of ground venison and I am looking for recipes and/or cooking tips. Does anyone have a favorite or two they care to share?

I make chili.
I’ll add a pound of ground pork to 3 pounds of venison
Make the rest of chili like you would with regular beef.

I too love Chili.

My wife makes a
cheese stuffed chipolte barbecue cheeseburger that is to die for.

If you email me I can take a pix of the recipe and email it back to you. If you like.

I add ground pork as well and use it for chili. ONLY way II can eat it...don't care for it straight, unspiced.

I'll add water to mine as well as some ground up country ribs (pork). Otherwise it's far too dry to do anything with. With both the water and the pork, you can do anything with it that you would regular (beef) burger.

Typically, though, I just make sausage out of it.

Is it straight lean ground venison with nothing added, such as pork fat or beef fat? If so, it will be dry. Add about 1/3 lb of bacon or pork fat to 2 lbs of ground venison and then use it like you would use ground beef. Burgers, chili, spaghetti, whatever.

One of our favorites

Almost all ground game has pork or beef fat added. I don't add pork or beef. Not necessary for me.

Cheeseburger Helper is what I used to to with most of mine. lol

Lots of possibilities. Lasagna, spaghetti with meat sauce, or my favorite, burritos.

I like to cook the meat, throw a pack of Old El Paso spicy in with a little water and simmer until the visible water is gone. Then collect your fixings you normally like. I do mex-cheese mix, lettuce, salsa, sour cream, and a splash of Siracha.

You can also do hard shell tacos. Both are great with venison.

Chili or bacon wrapped burgers.

Chili, add pork sausage, bacon (diced) or a fatty cubed beef.

For the burgers, if no fat has been added, add some bacon grease. Wife loves Feta Cheese mixed in while making the patties. Cook bacon half way and lay aside. Make the patties, wrap with the bacon, toothpick and grill. I do an indirect five minutes, flip to the hot side and switch the gas to the other side, cook another five and flip and again change the gas to the abandoned side. Repeat once more. Check with a thermometer and either serve or continue for the fourt flip. Don’t over cook. Season before or after with your favorite spices. We use John Henry”s Mojave Garlic Pepper available at Barbaques Galore.
Enjoy your venison.

In my experience, the grinding of a 50/50 mix of venison and Jimmy Dean’s hot breakfast sausage together would always cause every last particle to disappear in just a few days.

quote:

Originally posted by Sportshooter:
a 50/50 mix of venison and Jimmy Dean’s hot breakfast sausage

That sounds really good.

Get a jerky gun and make meat sticks.

Chili is highly recommend. I also like to add bacon and make a meat loaf. If I'm making burger, I add one egg for every pound of meat as fat/binder. I am also a fan of cayenne so that seems to make its way into my ground venison frequently.

Tacos are a good place to start. If the flavor offends the family I use it as an extender for cheap hamburger. Fattest you can find then blend it off at 2 or 3 parts to one venison.

Thanks for the input. Tonight we had venison chili with bacon mixed in. Next, I’m going to combine venison with Jimmy Dean sausage.

Nothing against JD, but if you have a quality meet vendor that is known for grinding their own quality sausage I would do that. Just say'in

You can often find local grocery stores who'll sell you excess fat from processing their pork for a steep discount. Recipes for what spices to add in vary, but abound on the internet. I've done a few myself, and have to say that once the pork fat is added (shoulder scraps work great too), some of them rival commercial breakfast sausages. Hardest part is the grinding, and you've got that licked...